Monday, January 24, 2011

Growing up in California gave me access to not only my family's backyard garden but also many amazing orchards in my neighborhood. I loved being able to just walk outside and pick an orange or a tomato whenever I felt like it. As lovely as those memories are, it was our family's annual summer trips to Bremerton, Washington that really peaked my interest. It was there that my Aunt Eleanor would take us into her home. Her larder was always filled with the glistening hues of jars and jars of rich colored jams and bright greens from all of her pickled concoctions. My Aunt used to be one of those "seed testers". She would get new test seeds from companies, plant them and record her findings before they were put out for regular consumers. I'm almost certain that these days, seeds get tested in big laboratories and test green houses. Luckily for me, many of those jars contained items produced by those test seeds.

The highlight for me was always breakfast at her house. Her toaster oven sat on the counter just an arm's length away from the breakfast table. You could toast your bread, pull it out (while still sitting) and then load it up with one of her jams or jellies. I don't have to tell you that for me, it was like being that proverbial kid in the candy store. Though I will always be partial to her "Simply Apricot", I must say that as a tester, she could come up with some amazing concoctions. Most kids get grape jelly or the occasional strawberry jam, but not at Aunt Eleanor's! We would get grape jelly in 5 varieties or conserves with prune, pineapple and walnuts. A tuna sandwich at her house always tasted spectacular because she would add her amazing sweet Walla Walla onion relish to the mixture. Her passion to preserve the season's bounty transcended through her. I could sit for hours listening to her talk about the fruit, what was on sale and whose house she needed to visit to pick up their fruit because it was "jam ready". Yes, just another lovely term she taught me. Whenever we left her house for the drive back to California, she would load us up with a couple boxes filled with cans of her jams, jellies, pickles, preserves and sometimes fresh canned tuna or salmon if a local friend had gone fishing. Those jars would last us most of the year until we went back the next summer.

Over the years, I have gone through my canning phases. When I was first married we had a little garden that supplied an abundance of tomatoes so I would can those. Then, when my gourmet side came out, I would run though recipes like Blueberry Grand Marnier Jam. But I have not been doing as much canning as I should since moving to Texas. I was reminded of this last month when I got the unique opportunity to join other local foodies at the first ATX Foodswappers event. I wasn't really sure what to expect or what I would find at the swap. In a nutshell, the food swap was all about meeting some great people (Megan, Shelley, Kate, Jo, Melanie, Casey, Addie, among others), some amazing canned foods and some awesome gourmet flavors. More importantly, my passion for canning came back! To be honest, I don't know if it was really ever gone or merely hibernating. At any rate, I'm back in the game and I know my Auntie Eleanor would be so proud! I'm starting small because my Aunt always encouraged me to take what is in abundance to make it last. So whether it's a sale on an item at the grocery store or my trees in the backyard are ready to harvest, that's what I will be canning. I vow to make this a part of my way of living rather than simply treat it as a hobby (which is kind of how I always looked at it). One thing I know is that a gift from someone's pantry that's been made from the heart goes a long, long way. And in my case, from Bremerton to sunny California to right here in good old Austin, Texas. I'm jus' sayin'!

Looking ahead to the next food swap, here's a few items I'll be bringing:

Blackberry VinegarCourtesy of American Country Living - Canning and Preserving

6 Cups Rice Vinegar1/4 cup of Sugar2 Cups Fresh Mashed Blackberries

Heat the vinegar and sugar until it disolves. Do not boil. Pour the vinegar over the mashed berries and cover the glass jar with a tight fitting lid. Leave in a dark, cool place for 2-3 days. Strain through a cheesecloth. Pour into pretty bottles with a light fitting top.

Whirl the dry mustard, seed and water in the food processor. Add the sugar and salt. Let sit covered overnight. The next day add the raspberry and agave and process again. Put into jars with tight fitting lids. Store for up to a month in refridgerator. Makes 2 1/4 cup.

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"I'm jus' sayin'..."

Welcome to my blog. I was born and raised in Northern California and 13 years ago I packed my Kitchen-Aid and moved from sunny and predictable weather to smoking-hot, unpredictable Austin, Texas. GRITS is an acronym for Girls Raised In The South. It took me a while but I got here (hence the "Girl Gone") and now I don’t think I ever want to leave. The food, people, BBQ (I make that distinction from food because BBQ is its own entity around these parts), and lively music keeps my feet tapping and my heart grounded. Along for the ride is my best friend and husband, our two kids (a teenaged daughter and a 24-year-old son), 2 Catahoulas and my Mom that lives just a few blocks away. I love to write stories about the food I grew up with and the new dishes I come across. I’m an accidental photographer and, novice gardener, loving wife and mother, family cook, and chief bottle-washer. A perfect day for me is getting in the truck with my favorite guy to go explore a new food market, be it farmers, ethnic or even grocery, and then come home to cook up something comforting for the soul. My day job is really a dream job, I'm a food stylist here in Austin and I actually get paid to play with food. Every job/client is unique and I love how it's a revolving door of creativity. We love casual entertaining where tapas and cocktails on the patio has become a spring time ritual. I hope you enjoy the recipes and stories. Thanks for stopping by and checking out my blog... I’m jus’ sayin’!